Low-Carb Enchiladas

Don't feel guilty with these delicious low-carb enchiladas, they're so tasty that you won't miss the tortillas and the best part is that you're avoiding many unnecessary calories, they will be your favorites.
Ingredients
4
Servings
  • 1 chicken breast  , for the chicken 1 chicken breast , for the chicken
  • 1 tablespoon salt  , for the chicken 1 tablespoon salt , for the chicken
  • 4 red beefsteak tomatoes, for the sauce 4 red beefsteak tomatoes, for the sauce
  • 1/4 onions, for the sauce 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce 1 clove garlic, for the sauce
  • 3 chipotle chiles in adobo sauce, for the sauce
  • 1 cup chicken broth  , for the sauce 1 cup chicken broth , for the sauce
  • 2 tablespoons oil  2 tablespoons oil
  • 2 pinches salt  2 pinches salt
  • 1 pinch pepper  1 pinch pepper
  • 8 leaves romaine lettuce  , washed, disinfected, and dried 8 leaves romaine lettuce , washed, disinfected, and dried
  • 1/2 avocados, in cubes 1/2 avocados, in cubes
  • 1 cup panela cheese  , shredded, for decoration 1 cup panela cheese , shredded, for decoration
Preparation
20 mins
20 mins
Low
  • In a pot, boil the chicken with salt. Cool and shred. Set aside.
  • For the sauce, blend the tomatoes, onion, garlic, chiles, and chicken broth for 3 minutes.
  • In a pot, heat the oil over medium heat and add the sauce and the rest of the broth. Bring to a boil and simmer for 10 minutes or until it thickens. Season and add the chicken, cooking for two more minutes.
  • Place a lettuce leaf on a clean surface, fill it with chicken, and roll it up; repeat with all the lettuce leaves.
  • Serve the enchiladas on a wide plate, pour the hot sauce over them, and decorate with avocado and shredded cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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